- 2 pounds pork belly, cut into ¼-inch slices
- 1 cup gochujang (Korean chili paste)
- 4 tablespoons soy sauce
- 4 tablespoons minced garlic
- 4 tablespoons sugar
- 2 tablespoons toasted sesame oil
- 3 tablespoons saké
- 2 tablespoons mirin
In nonreactive bowl, combine all ingredients. Cover mixture and refrigerate at least 8 hours, or overnight. Grill pork belly (or use grill pan over medium heat), turning occasionally, until cooked through and caramelized, about 15–20 minutes. Cut into rough 2-inch pieces with scissors. Serve over rice or in lettuce cups with grilled garlic and/or grilled scallions. Serves 4.
“I love a good Australian Shiraz with this dish,” says Kim. “It’s bold and spicy, with enough structure and tannins to stand up to the funky, spicy and fatty flavors of the dish.” Bottlings from South Australia, like St Hallett’s 2012 Blackwell Shiraz from Barossa or Red Knot’s 2014 Signature Shiraz from McLaren Vale, will offer the intense fruit, spice and firm structure desired for this hearty dish.